This is a favorite Sunday dinner. It was even better because we discovered a large rosemary bush in our garden that survived this extremely mild winter we had so we were inspired! Meyer lemons, oranges and rosemary infuse this chicken with great flavor & paired up with organic peas & sweet potatoes ~ it was just delicious!
1 whole organic chicken, about 4-5 lbs. – washed, giblets removed and patted dry
2 huge sprigs of rosemary
1 orange, zested, peeled and quartered
1 Meyer lemon, zested, peeled and quartered
Juice of one Meyer lemon (regular lemons are perfect too)
Juice of one orange
3-4 garlic cloves, peeled
2 tbl olive oil
1 tbl sea salt
1 tbl freshly ground pepper
1 tsp of paprika (dust over the top of the chicken)
In a food processor, combine rosemary, zests, juices and garlic. Pulse a few times until it looks more like a watery paste. Drizzle in the olive oil and then add salt and pepper.
Rub the marinade over and under the skin of the chicken & in the cavity. Cover and refrigerate for 2-4 hours. Before cooking, we also placed a few sprigs of rosemary on the chicken as well.
Preheat oven to 400 degrees. Place chicken, breast side up, in your roasting pan. Cook until the temperature reaches 160 degrees and juices run clear.
— Knead to Cook